German Chocolate Cake

Recipe adapted from The Cake Mix Doctor

German chocolate cake has always been one of those take it or leave it cakes for me. It’s honestly because I don’t care for the coconut in the frosting. The cake, however, happens to be my mom’s favorite and today happens to be her birthday! Apparently it takes a birthday for me to buy coconut for the first time ever in my life.

I have been in a Cake Mix Doctor phase lately so that’s exactly where I turned for this recipe. Her recipes always call for adding pudding and sour cream which make the cakes incredibly moist and delicious. The coconut pecan frosting was surprisingly much easier than I thought it would be, just a little time consuming. I have seen some german chocolate cakes made with chocolate frosting around the sides which I think would taste phenomenal, but because of time constraints I opted just for the frosting between and on top of the layers. Enjoy!

German Chocolate Cake
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1 package German chocolate cake mix
½ of a 3.4 oz box vanilla instant pudding
¾ cup water
½ cup sour cream
¼ cup vegetable oil
4 eggs
1 can (12 oz) evaporated milk
1 ½ cups sugar
12 Tbsp (1 ½ sticks) butter
4 egg yolks, beaten
1 ½ tsp vanilla extract
2 cups sweetened flaked coconut
1 cup chopped pecans

Preheat oven to 350 degrees. In a large mixing bowl combine together cake mix, pudding, water, sour cream, vegetable oil, and eggs. Divide batter evenly between two greased and lightly floured 9 inch round cake pans. Bake for 30 minutes or until toothpick inserted into center comes out clean. Cool in cake pans for 5-10 minutes, then remove to a wire rack to cool completely.

Meanwhile, place evaporated milk, sugar, butter, egg yolks and vanilla in a large saucepan over medium high heat. While stirring constantly cook until thickened and bubbly, approximately 15 minutes. Remove from heat then mix in coconut and pecans. Place in the refrigerator to cool and thicken for 30 minutes.

Once cakes have cooled completely tort them to make the layers even and level. Place half of the frosting between the cake layers and the other half of the frosting on top.